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Highly Sensitive HPLC Method for Estimation of Total or Individual Curcuminoids in Curcuma Cultivars and Commercial Turmeric Powders


Affiliations
1 Department of Plant Sciences, School of Life Sciences, University of Hyderabad, Hyderabad 500 046, India
2 Turmeric Research Station, Kammarpally 503 308, India
3 All India Co-Ordinated Research Project on Spices, Indian Institute of Spices Research, Marikunnu, Kozhikode 673 012, India
 

The action of turmeric depends on three curcuminoids: curcumin, demethoxycurcumin and bisdemethoxycur-cumin, whose distribution is highly varied among cul-tivars. A sensitive method for estimation of all three curcuminoids is essential for quality control. We developed a HPLC-MS method with lowest limits of detection and quantification of curcuminoids. Mass spectrometry (MS) authenticated the identity of cur-cuminoids. Principal component analysis of curcumi-noids established the high variation among the selected seven cultivars of Curcuma, as well as com-mercial powders. We suggest that our HPLC method can be used for quality control of turmeric.

Keywords

Curcuma, Curcuminoids, Cultivars, Meta-Bolomics, Variation.
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  • Highly Sensitive HPLC Method for Estimation of Total or Individual Curcuminoids in Curcuma Cultivars and Commercial Turmeric Powders

Abstract Views: 231  |  PDF Views: 80

Authors

Poonam Kulyal
Department of Plant Sciences, School of Life Sciences, University of Hyderabad, Hyderabad 500 046, India
Lalitha N. Kuchibhatla
Department of Plant Sciences, School of Life Sciences, University of Hyderabad, Hyderabad 500 046, India
K. Uma Maheshwari
Turmeric Research Station, Kammarpally 503 308, India
K. Nirmal Babu
All India Co-Ordinated Research Project on Spices, Indian Institute of Spices Research, Marikunnu, Kozhikode 673 012, India
Sarada D. Tetali
Department of Plant Sciences, School of Life Sciences, University of Hyderabad, Hyderabad 500 046, India
Agepati S. Raghavendra
Department of Plant Sciences, School of Life Sciences, University of Hyderabad, Hyderabad 500 046, India

Abstract


The action of turmeric depends on three curcuminoids: curcumin, demethoxycurcumin and bisdemethoxycur-cumin, whose distribution is highly varied among cul-tivars. A sensitive method for estimation of all three curcuminoids is essential for quality control. We developed a HPLC-MS method with lowest limits of detection and quantification of curcuminoids. Mass spectrometry (MS) authenticated the identity of cur-cuminoids. Principal component analysis of curcumi-noids established the high variation among the selected seven cultivars of Curcuma, as well as com-mercial powders. We suggest that our HPLC method can be used for quality control of turmeric.

Keywords


Curcuma, Curcuminoids, Cultivars, Meta-Bolomics, Variation.



DOI: https://doi.org/10.18520/cs%2Fv111%2Fi11%2F1816-1824